I'm making homemade corn tortillas for tacos with leftover pulled chuck roast tonight. The tortillas will be small, about 5" diameter or so, and thus I want to keep things fairly simple.
What say you Pit members? How do you top your tacos?
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I like shredded cabbage (red or green), thinly sliced radishes, sliced fresh jalapeno and of course some crumbled queso fresco. Don't forget the Tapatio hot sauce.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Please try this, can’t remember where I found it. I use them often. Thai(?) pickles. Small cucumbers cut thin, top them with kosher salt and sugar. About 50/50. I never measure. Stir and put in fridge for a bit. That’s it. Simple and delicious.
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